Red Braised Pork Belly

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg roast pork (pork belly with rind)
  • 2 liters water
  • 6 tablespoon oil
  • 2 piece (s) anise (star anise)
  • 500 ml meat stock
  • 80 g bean paste, sweet
  • 80 ml soy sauce, light
  • 2 tablespoon sugar
  • 250 ml rice wine
  • 0.5 teaspoon ½ salt
  • 2 spring onion (s)
  • 1 tablespoon oil
Red Braised Pork Belly
Red Braised Pork Belly

Instructions

  1. Rinse the pork belly under cold running water, pat dry and remove the bristles. Cook the meat in the water for about 15 minutes over low heat and remove.
  2. Let the meat cool in cold water for about 30 minutes. Drain the meat and cut into bite-sized pieces.
  3. Swirl a hot wok twice with oil and heat 6 tablespoons of cooking oil in it. Fry the star anise in it. Stir in the meat stock, bean paste, soy sauce, sugar, rice wine and salt and cook for about 5 minutes.
  4. Add the pork belly and simmer over low heat for about 20 minutes. Then let the sauce boil down over high heat.
  5. Clean and wash the spring onions, cut into pieces about 5 cm long, add and bring to the boil. Add sesame oil to the sticky sauce and serve the dish.

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